Seniard Creek cook Clarence Bratton's method for roasted potatoes, which calls for cooking them at a high temperature, turns them golden brown on the outside and creamy within.
The appeal of this first course (from Brooklyn's Marlow & Sons) comes from the bright contrast of earthy and tangy flavors.
Redolent of rosemary, chiles, and balsamic vinegar, this sweet-and-sour dish is based on one from McGill College student Amanda Garbut.
This is one of many styles of akuri, as this dish is called in India, served at the Royal Bombay Yacht Club in Mumbai.
A Spanish tortilla is similar to an Italian frittata. The Cooks of Sils make many different tortillas, including this classic variation, which includes mushrooms and potatoes.
This is Gérard Chave's adaptation of a classic Alain Chapel dish. Bresse chicken is not available here; use the best quality of chicken you can find.
Though it may seem French-inspired, this soup is based on two of the most basic vegetables of the traditional Irish diet.
Fresh, unsmoked ham makes a delicious roast.
The cooking time for white asparagus depends on its age and thickness. Test for doneness as you go.
This traditional Greek dish is unfailingly served on Easter Sunday, though it's delicious any time of year.
This epic Genoese tart was traditionally made with 33 layers of dough—one for each year of Christ's life.
Serve this lovely salmon with our briny Egg–Caper Sauce or Dill Mousseline Sauce for an elegant, flavorful meal.
This briny, creamy but chunky sauce is the perfect contrast to the richness of poached salmon.
The ubiquitous Veracruz sauce in this recipe features olives, jalapeños, and, on special occasions, capers.
This rich, savory Lowcountry “per-loo” is a Charleston favorite.